Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Lentil Veggie Burgers
Details
- Serving Size: 20
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 3 Points
Cuisine
- American
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 cup of lentils
- 1 cup of flour (whole wheat)
- 1/2 cup of oats
- 1/2 cup of brown rice (cooked)
- 1 carrot
- 1 small eggplant
- 1 small onion
- 3 cloves of garlic
- 1/2 cup of corn (optional)
- 2 teaspoons salt (adjust to your taste preference)
- 2 teaspoons of oregano
- 1 1/2 teaspoons coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of pepper (optional or adjust to your taste preference)
- cornmeal to cover the “hamburger” patty
Instructions
Roast Eggplant
Place in a foil and bake for 20 minutes in a 375 degree ovenor until it is soft.
Cook lentils in boiling water (15 to 25 minutes).
Throw carrots, onions, garlic, cooked eggplant and rice in a food processor and process together.
Add corn (optional), oats, flour, and seasonings.
Cook in a little bit of oil until the outside is crunchy.
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